tag:blogger.com,1999:blog-1599257284136458679.comments2015-02-09T06:25:54.027+02:00BreadMan TalkingbreadmanTalkinghttp://www.blogger.com/profile/14320711017337734650noreply@blogger.comBlogger461125tag:blogger.com,1999:blog-1599257284136458679.post-15652571404310455102015-02-09T06:25:54.027+02:002015-02-09T06:25:54.027+02:00Hi, Thank you so much for posting this recipe. We...Hi, Thank you so much for posting this recipe. We love Laffa and it is almost impossible to find around here. Do you think this recipe can be made with half whole wheat and half bread flour? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-85683925909971840102014-10-25T02:43:39.160+03:002014-10-25T02:43:39.160+03:00Oh C&#39;mon! This is hands down the best challah...Oh C&#39;mon! This is hands down the best challah I&#39;ve ever had. So moist!!!! There were whoops of delight at the table tonight and my husband barely survived the bliss. :) Thank you for the great, great recipe!!!! <br /><br />SKhttp://www.blogger.com/profile/08234629263288453564noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-59767296747587232372014-10-24T22:09:23.386+03:002014-10-24T22:09:23.386+03:00Thank you for this recipe!! Can&#39;t wait for su...Thank you for this recipe!! Can&#39;t wait for sundown! Please post a great popover recipe and I would love to find a hot roll recipe that results in super high rolls!<br />SKhttp://www.blogger.com/profile/08234629263288453564noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-58823725236920106012014-10-15T08:57:52.711+03:002014-10-15T08:57:52.711+03:00Quick&#39; breads use baking powder, although not ...Quick&#39; breads use baking powder, although not usually baking soda, just like a cake. The texture, however, is still decidedly bready, if that&#39;s a word.<a href="http://www.paleopassionfoods.com/paleo-passion-pops-23.html" rel="nofollow">healthy desserts</a>jowdjbrownhttp://www.blogger.com/profile/09633259957714692411noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-26280346713354073002014-10-14T11:04:22.527+03:002014-10-14T11:04:22.527+03:00This looks fab. Although I&#39;m not sure why &#39...This looks fab. Although I&#39;m not sure why &#39;rising action&#39; is considered a later invention. Jesus talked about leaven in the Bible. But looking forward to trying the recipe! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-303893982800938712014-08-09T09:47:51.398+03:002014-08-09T09:47:51.398+03:00Magnificent postMagnificent postEthnic Foodhttp://islasfoods.com/noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-40836707417019774402014-07-05T14:32:30.310+03:002014-07-05T14:32:30.310+03:00Gentile appasionato panificatore,
Il tuo panino mi...Gentile appasionato panificatore,<br />Il tuo panino mi piace molto ed assomiglia anche tanto ad uno straordinario prodotto del Maestro Piergiorgio Giorilli, lo conosci? <br />Vorrei chiederti due cose se me lo consenti: <br />- la farina che hai utilizzato che percentuale di proteine possiede?<br />- qui in Italia il peso come sai non è espresso in tazze ma in grammi, mi sapresti dire a quanti grammi corrisponde la farina da te utilizzata?<br />Io come farcitura dei tuoi straordinari panini ci vedrei bene anche una sottile omelette e tante gustose verdure grigliate.<br />Grazie e a presto, dalla Toscana con simpatia, AnnaIl Chicco e la Spigahttp://www.blogger.com/profile/16887600795282995626noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-85826289185231305812014-07-02T23:52:11.399+03:002014-07-02T23:52:11.399+03:00Very nicely done.Very nicely done.The Happy Whiskhttp://www.blogger.com/profile/13438469476168485775noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-89564143487894254432014-06-19T21:59:45.884+03:002014-06-19T21:59:45.884+03:00Hello!
I saw your blog and thought it had great r...Hello!<br /><br />I saw your blog and thought it had great recipes and awesome pictures! I therefore would like to invite you to our new culinary website which has just started.<br /><br />This is how it works in short. TastyQuery.com is a website for food bloggers and their fans allowing them to automatically collect recipes from your food blog. It’s a large database of links to recipes on food blogs. Everyone can join us for free.<br /><br />For more please visit:<br />http://tastyquery.com<br /><br />TastyQuery.com is an English version of our main website called “Mikser Kulinarny”, founded in Poland. “Mikser Kulinarny” has a large audience (over 2 mln unique visitors monthly) and with TastyQuery.com we want to repeat that success and drive thousands of new visitors to your food blog.<br /><br />In case of any questions, don’t hesitate to contact us.<br /><br />Best regards<br />Agnieszka<br />Agnieszkahttp://tastyquery.comnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-57233928854793446032014-06-16T22:09:30.603+03:002014-06-16T22:09:30.603+03:00I had a spared laffa from yesterday with home made...I had a spared laffa from yesterday with home made labneh and zahatar, this evening. What can I say?... It was, again, delicious!! Thanks again!Michelahttp://www.beteavon.itnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-89220789856532498612014-06-16T21:55:49.012+03:002014-06-16T21:55:49.012+03:00Many Thanks from Italy!! I prepared my... well,......Many Thanks from Italy!! I prepared my... well,... your laffot yesterday. They were perfect and delicious. I filled them with a mix of shawarma, salads, hummus and eggplants with mint. Everybody liked them and a friend said they were even better than the ones we recently had in Tel Aviv. It&#39;s a great recipe, love it!Michelahttp://www.beteavon.itnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-89730102285867292292014-06-16T10:58:24.817+03:002014-06-16T10:58:24.817+03:00So glad you enjoyed this recipe. It is also one of...So glad you enjoyed this recipe. It is also one of my favorites. Lately I have been experimenting with making cheese at home and am considering adding some recipes to the blog. What do you think?breadmanTalkinghttp://www.blogger.com/profile/14320711017337734650noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-58821429503948113772014-06-10T17:54:10.661+03:002014-06-10T17:54:10.661+03:00Just wanted to say that I tried this recipe last n...Just wanted to say that I tried this recipe last night and it&#39;s a winner!!! I brushed the fresh laffas with olive oil and sprinkled zaatar on top, like you suggested and they were UNBELIEVABLE!!!! Thank you Breadman!Chananoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-69185640287723563412014-04-29T08:02:37.725+03:002014-04-29T08:02:37.725+03:00Thanks! Welcome aboard. I post new recipes from ti...Thanks! Welcome aboard. I post new recipes from time to time as they come along and, of course, always welcome comments and suggestions.breadmanTalkinghttp://www.blogger.com/profile/14320711017337734650noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-68198498655898179982014-04-28T20:59:36.027+03:002014-04-28T20:59:36.027+03:00pretty nice blog, following :)pretty nice blog, following :)Skyline Spirithttp://www.blogger.com/profile/12880977915693978668noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-69872856420614266502014-04-09T17:33:59.515+03:002014-04-09T17:33:59.515+03:00Fantastic. Thank you!!Fantastic. Thank you!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-38407094868509633442014-04-09T16:38:12.513+03:002014-04-09T16:38:12.513+03:00I would just use the starter as is. In other words...I would just use the starter as is. In other words, let&#39;s say you use a cup of starter which equals equal parts water and flour along then add the remaining ingredients, taking into account that you have already added 1/2 cup water and 1/2 cup flour and adjust accordingly. I actually thin this could be an excellent bread with the &#39;tanginess&#39; of the starter adding to the sweetness of the oats. I would be curious how it comes out!Davidhttp://www.breadmantalking.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-72981755761340988342014-04-07T23:02:20.095+03:002014-04-07T23:02:20.095+03:00I&#39;ve been baking with a wet starter (whole whe...I&#39;ve been baking with a wet starter (whole wheat sourdough kind of thing). I&#39;m curious about the dry yeast in this recipe. Should I just dry out some of my wet starter, crumble it into flakes, and consider it &quot;dry yeast&quot;?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-58094617189348705422014-04-06T01:57:53.643+03:002014-04-06T01:57:53.643+03:00I meant the whole rolled oats not the instant. I g...I meant the whole rolled oats not the instant. I guess I wasn&#39;t exactly clear. Let me know how it comes out.breadmanTalkinghttp://www.blogger.com/profile/15941445147431583291noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-7611626035634397782014-04-04T21:38:44.723+03:002014-04-04T21:38:44.723+03:00This looks so great - can&#39;t wait to try it! U...This looks so great - can&#39;t wait to try it! Unclear about the kind of oats. When you first said, &quot;raw oats, not rolled&quot; I thought you meant oat groats, which are kind of like wheat berries. But in the photo it looks like rolled oats to me. Can you clarify? Thank you very much for posting.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-34355252320093750182014-01-20T11:08:35.531+02:002014-01-20T11:08:35.531+02:00No, I leave the oats whole because I prefer the te...No, I leave the oats whole because I prefer the texture but you could grind them up, just not smooth like flour. Molasses is what they take out of sugar when it is refined to make it white. It is full of all kinds of minerals and has a sharp flavor. REAL brown sugar is basically sugar with the molasses left in and light brown sugar has only some of it removed. Glad you like the post. breadmanTalkinghttp://www.blogger.com/profile/14320711017337734650noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-24171358493144075262014-01-20T09:45:42.633+02:002014-01-20T09:45:42.633+02:00Interesting. I see you don&#39;t ground the oats. ...Interesting. I see you don&#39;t ground the oats. I like that the color is dark and I don&#39;t mind the tanginess. Do molasses contain sugar?veredgynoreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-72470498902872865612014-01-10T15:03:33.187+02:002014-01-10T15:03:33.187+02:00את צודקת שהוא לא לחם טוסקני טיפוסי. התוספת של מעט ...את צודקת שהוא לא לחם טוסקני טיפוסי. התוספת של מעט מלח מרמז על כך. והתוספת של הקמח תירס למעשה ממקם אותו יותר קרוב לרומה. יכול להיות ששם יותר מתאים היה לחם רומי &quot;Pane Romano&quot;. בכל מקרה הוא כן סופג את הרטבים היותר מלוחים כהלכה. לדעתי הלחם הטוסקני שאין מלח הוא היחידי בסגנון ולמען הטעם שלי הוספתי קצת מלח. תהני!breadmanTalkinghttp://www.blogger.com/profile/14320711017337734650noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-55083947199543515212014-01-10T14:57:49.352+02:002014-01-10T14:57:49.352+02:00I have also heard that. Makes sense but the only a...I have also heard that. Makes sense but the only area I know of where it has remained is Tuscany. This is NOT a typical Tuscan bread because I have added a little salt, and also the cornmeal, which really places it closer to Rome. Maybe a better name wold have been Pane Romano.breadmanTalkinghttp://www.blogger.com/profile/14320711017337734650noreply@blogger.comtag:blogger.com,1999:blog-1599257284136458679.post-71127059865218474642014-01-10T14:55:44.398+02:002014-01-10T14:55:44.398+02:00What a thing to leave out! I have updated the post...What a thing to leave out! I have updated the post to say, bake at 180 C (350 ) for about 30 minutes. Enjoy!breadmanTalkinghttp://www.blogger.com/profile/14320711017337734650noreply@blogger.com